Apple and Dried Cranberry Pie

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“I was playing around with MEAN CHEF's pie dough recipe, trying to get it down pat, and this was one of the recipes I put together in the process. Prep time does not include any cooling or setting times.”

To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.

Drizzle with brandy, and toss again.

Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.

Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.

Press crust gently into bottom of pie pan, and trim about 1" larger than pan.

Brush edge of crust with water, stir and add filling, and top with small pieces of butter.

Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.

Fold edge under, and crimp decoratively as desired.

Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.

Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.

Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.